Irish Cod Fishcakes

Golden breaded fried fish cakes from Ireland.

📝 Ingredients

• 1 pound cod fillets
• 1/4 teaspoon black peppercorns
• 1 small onion (peeled and sliced)
• 1 cup whole milk
• 2 cups mashed potatoes
• 1 pound cod (flaked poached cod)
• 2 tablespoons parsley (finely chopped)
• 2 cloves garlic (minced)
• 1 medium egg (for binding the fish cakes)
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour (for dusting the fish cakes)
• 2 large eggs (beaten for coating the fish cakes)
• 1 cup breadcrumbs (finely crumbed for coating the fish cakes)
• 1/2 cup parmesan cheese (finely grated - optional)
• 3 tablespoons canola oil (for frying the fish cakes)

👨‍🍳 Instructions

1. 1--- To Poach The Fish ---
2. 2Pour the milk into a large saucepan and add the sliced onion and peppercorns. Bring the liquid to simmering point. Do not boil. Lower the heat and simmer for 5 minutes. Add the cod fillets and simmer for 7 to 10 minutes depending on the thickness of your fish.
3. 3Remove the pan from the heat and allow the fish to cool in the liquid. Remove the fish with a slotted spoon. Reserve the liquid, which may be needed to bind the fish cakes.
4. 4--- To Make The Fish Cakes ---
5. 5Flake the fish into a large mixing bowl, taking care to remove all the bones. Pass the mashed potatoes through a sieve or food mill.
6. 6Add the mashed potatoes, minced garlic, parsley, salt and pepper and combine well together. Add the parmesan cheese if desired.
7. 7Add the beaten egg and bind the mixture. If the mixture is too dry add some of the reserved poaching milk. If the mixture is too wet and sticky add a little flour.
8. 8Divide into eight portions. Using floured hands form the mixture into flat cakes.
9. 9Set up 3 bowls, one with flour, one with beaten egg and the other with breadcrumbs.
10. 10Coat each fish cake in flour. Dip it in egg and then coat in breadcrumbs. Repeat with the rest of the fish cakes.
11. 11Heat the butter or oil in a large skillet. Fry the fish cakes for about 5 minutes on the first side or until nicely golden brown. Flip the fish cake and brown for 4 to 5 minutes on the other side. Cook in 2 separate batches.
12. 12Serve hot with a side of vegetables or a crisp green salad.